Air Fryer Teriyaki Chicken Thighs With Sesame

Sticky teriyaki glaze, juicy chicken thighs, and a shower of toasted sesame seeds make this an easy dinner to pile over rice. This air fryer chicken teriyaki needs no marinating: cook the thighs until browned, then brush on the sweet-savory sauce near the end so it turns glossy without scorching.

Serves 4. Allow approximately 35–40 minutes total, including preparation, preheating, 12–18 minutes of cooking per batch, and resting. That estimate assumes the chicken fits in one spaced single layer; add approximately 12–18 minutes for each additional batch.

Ingredients

For the chicken

• 1½ pounds boneless, skinless chicken thighs, thawed if frozen
• 2 teaspoons neutral oil, such as avocado or canola
• ½ teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper

For the teriyaki sesame glaze

• ¼ cup reduced-sodium soy sauce
• ¼ cup water
• 3 tablespoons packed light brown sugar
• 1 tablespoon unseasoned rice vinegar
• 2 teaspoons finely grated fresh ginger
• 2 garlic cloves, finely grated or minced
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water
• 1 teaspoon toasted sesame oil

To finish and serve

• 1 tablespoon toasted sesame seeds
• 2 scallions, thinly sliced
• 3 cups cooked rice, optional
• 3 cups steamed broccoli or green beans, optional

How To Make It

1. Make the glaze before preheating. Combine the soy sauce, ¼ cup water, brown sugar, rice vinegar, ginger, and garlic in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Stir the cornstarch mixture again, pour it into the pan, and simmer for 1–2 minutes, stirring, until glossy and thick enough to lightly coat a spoon. Remove from the heat and stir in the sesame oil. Aim for a brushable sauce, not a stiff syrup; loosen it with water, 1 teaspoon at a time, if needed.

1. Divide the sauce and prepare the chicken. Transfer about ¼ cup glaze to a small bowl for brushing; keep the remainder separate for serving. Pat the thighs dry with paper towels without rinsing them. Trim dangling pieces of fat, then unfold each thigh so it lies flat rather than curled into a compact bundle. Toss with the neutral oil, garlic powder, and pepper. Wash your hands and clean any surfaces or utensils that touched raw chicken before handling garnishes or cooked food.

1. Preheat and check the fit. Preheat the air fryer to 380°F (193°C) for about 4 minutes, or according to its instructions. Arrange the thighs in one layer with small gaps between them. Their edges should not overlap. Cook everything together if it fits comfortably; otherwise, refrigerate the uncooked portion while the first batch cooks.

1. Cook the chicken mostly without sauce. Air-fry for 6 minutes, then turn the thighs with tongs. Cook for another 3–4 minutes before checking the thickest pieces with an instant-read thermometer. Start checking at 9–10 minutes total, especially if the thighs are small or thin. Cooking the chicken before adding the sugary glaze helps limit burning; comparable air-fryer methods also reserve the glaze for the final few minutes.

1. Glaze and finish. If the chicken is still well short of done, continue cooking unglazed in 2-minute increments. Once it is nearly cooked, brush a thin layer of glaze over the upward-facing side and cook for 1 minute. Turn, brush the other side, and cook another 1–2 minutes. Expect approximately 12–18 minutes total per batch, depending on thickness and your machine. Check each thigh in its thickest section: it must reach 165°F (74°C) before removal. If a thin piece has already reached that temperature at the early check, remove it and spoon clean reserved glaze over it instead of cooking it longer.

1. Rest and finish with sesame. Transfer the chicken to a clean plate and rest for 3 minutes. Discard any leftover brushing sauce, since the brush may have contacted undercooked chicken. Spoon a little of the untouched serving sauce over the thighs, then scatter with sesame seeds and scallions. Serve whole or slice across the thighs into strips, with rice and vegetables alongside.

Tips

• Choose similar-size thighs. A package containing one very thick thigh and several thin ones will finish unevenly. Unfolding the meat matters more than making every piece look identical. Remove individual pieces as they reach the safe endpoint rather than waiting for the largest.
• Keep the glaze light. Brush on enough to coat the surface without leaving puddles. Serve extra sauce at the table instead of pouring it into the basket.
• Watch the final minutes closely. A glossy, deep-brown coating is the goal, not blackened edges. If the glaze starts darkening too quickly, reduce the setting to 350°F (177°C) and continue checking the chicken’s temperature.
• Make a useful shortcut. Replace the homemade glaze with about ⅔ cup thick bottled teriyaki sauce and stir in the sesame oil. Choose a brushable glaze rather than a thin marinade, and keep the brushing and serving portions separate.
• Add heat without changing the method. Stir ¼–½ teaspoon crushed red pepper into the saucepan. For a brighter finish, offer lime wedges alongside the sesame and scallions.

Storage and Reheating

Refrigerate leftovers in shallow, covered containers within 2 hours, or within 1 hour if the surrounding temperature exceeds 90°F (32°C). Keep refrigerated for 3–4 days. Freeze individual portions for longer storage, preferably with a little reserved serving sauce.

For reheating, try 350°F (177°C) in the air fryer, checking after 3 minutes and continuing in short intervals. Alternatively, microwave covered with a spoonful of water or sauce. Reheat the chicken to 165°F (74°C) throughout. Add fresh scallions and sesame seeds afterward, and check the temperature before adding more cooking time—the glaze can darken before the center is hot.